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5 from 2 votes
Bowl of Vegan Butternut Squash Mac & Cheese Topped with Chives and Tofu Bacon, Wooden Spoon and Red Pot in the Background
Spicy Vegan Butternut Squash Mac & Cheese
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Macaroni is drenched in silky butternut sauce spiked with spicy cayenne pepper to make this rich and creamy vegan butternut squash mac and cheese!

Course: Entree
Cuisine: American
Servings: 4
Calories: 447 kcal
Author: Alissa Saenz
  • 1 pound butternut squash, cut into ½ inch cubes
  • 1 medium yellow onion, peeled and cut into 8-10 pieces
  • 5 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 10 ounces dried elbow macaroni
  • 1 cup unsweetened and unflavored non-dairy milk (such as almond or soy)
  • ½ cup full fat coconut milk (from a can)
  • 2 tablespoons mild vinegar-based hot sauce (such as Frank's), or more to taste
  • 2 tablespoons nutritional yeast flakes
  • ½ teaspoon salt, plus more to taste
  • Tofu bacon (optional, made with diced tofu) for serving
  • Chopped fresh chives, for serving
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Arrange the squash, onion, and garlic on the baking sheet and drizzle with the oil. Rub the oil in with your hands to evenly coat everything, then arrange the veggies in an even layer.

  3. Place the baking sheet into the oven and roast everything until tender, about 20 to 25 minutes.

  4. While the veggies roast, bring a large pot of water to a boil and cook the macaroni according to the package directions. Drain the macaroni in a colander and return it to the pot when it has finished cooking.

  5. When the veggies come out of the oven let them cool for a few minutes, then place them into a blender or food processor fitted with an s-blade. Add the milk, coconut milk, hot sauce, nutritional yeast, and salt.

  6. Blend everything until smooth.

  7. Season the sauce with additional salt and/or hot sauce to taste.

  8. Pour the sauce over the pasta and stir until everything is well mixed.

  9. If the ingredients cooled down too much, heat everything back up for a few minutes on the stove.

  10. Divide onto plates and optionally top with tofu bacon and/or chives. Serve.

Nutrition Facts
Spicy Vegan Butternut Squash Mac & Cheese
Amount Per Serving (1 cup (heaping - ¼ of recipe))
Calories 447 Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Saturated Fat 7.1g36%
Sodium 309mg13%
Potassium 811mg23%
Carbohydrates 73.9g25%
Fiber 7.1g28%
Sugar 6.6g7%
Protein 13.9g28%
Calcium 91mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.